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Art of Food with Wendy Brodie
Celebrated California chef Wendy Brodie creates lively, enticing recipes in each episode of Art of Food With Wendy Brodie. The new series highlights plate design and presentation, décor and centerpiece design and inspiring entertaining ideas. Brodie cooks from her large home kitchen, but she also ventures to unusual locations in California: rustic farms in Salinas, a ranch in Big Sur, wine festivals and an annual gathering of world-renowned chefs and winemakers. Art of Food guests represent a diverse range of culinary culture — from celebrity chefs to expert winemakers, caviar-mongers and table-setting mavens.
Distributed by: American Public Television (APT)
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Breakfast #101 Brodie presents new twists on basic egg dishes, including frittatas, benedicts, stuffed French toast, fruit pancakes - and even has ideas for breakfast in bed. |
Lamb #102 From carpaccio to leg of lamb, stew and classic lamb chops, Brodie demonstrates the many ways to prepare this succulent meat. |
Stews #103 There is no limit to the styles, ingredients and flavors a creative cook can use in turning leftovers into fabulous stews. |
Table Setting I #104 Brodie demonstrates the diverse styles, history and customs of table settings. Her special guest, table settings expert Baroness Suzanne von Drachenfels, has served as a consultant to the White House's social secretary. |
Table Setting II #105 Brodie continues her demonstration of the diverse styles, history and customs of table settings. Her special guest, table settings expert Baroness Suzanne von Drachenfels, has served as a consultant to the White House's social secretary. |
Holiday Hors D'oeuvres #106 Brodie's creative hors d'oeuvres recipes are destined to become treasured holiday creations. |
Tur-Duck-En #107 Brodie goes on a culinary adventure to de-mystify this seemingly complicated dish: a chicken encased in a duck encased in a turkey. Tur-duck-en is trademarked by Chef Paul Prudhomme. |
Side Dishes #108 Brodie provides holiday event ideas, including accompaniments to poultry recipes, serving suggestions and table design tips. |
Chaine National #109 On the road in San Francisco, Brodie experiences the drama of 10 regional chefs competing against each other in the hopes of being crowned the best in the United States. |
Leaves #110 This episode illustrates the many ways to present food in the shape of a leaf, as well as create leaf-inspired table settings and plate designs. |
Gifts from the Pantry #111 Brodie demonstrates several ways to make exquisite and unique gifts using everyday pantry items. |
Sandwiches #112 Brodie explores the diverse styles, history and lore of sandwiches, breads, spreads and fillings. |
American Sushi #113 Brodie and guest chef and author Tracy Griffith create imaginative replacements for rolls, sashimi and others. |
Soups #114 Soups are a great accompaniment to any meal, or as a main course. |
Mushrooms I #115 With information on safely identifying and cooking mushrooms, Brodie and expert/author Lee Yamada explain several of the delicious and varied uses for mushrooms. |
Mushrooms II #116 Brodie and expert/author Lee Yamada lead viewers through the intricacies of the selection and cooking of mushrooms for sauces, entrees and side dishes. |
Appetizers #117 Discover the various ways and styles of creating hors d'oeuvres, canapes and crudites, and learn how appetizers evolved as a service before the main meal. |
Spa Cuisines #118 With a guest aesthetician, Brodie explores the approaches to healthy skin - from the inside out - with ideas for common foods with uncommon uses: cucumbers on the eyes, avocadoes on the skin, papayas in the stomach and an exotic bathing technique. |
Valentines #119 From hors d'oeuvres to the main course and dessert, love truly speaks through the stomach. |
Phyllo Dough #120 This intriguing pastry dough ("phyllo" is Greek for "leaf") has so much creative potential. Brodie unravels the mystery of how to handle, prepare and cook with phyllo. |
Abalone #121 Brodie and her guest chefs illustrate how to open, t tenderize and saut these sea mollusks. |
The Love Chef #122 Guest chef, author and TV personality Frances Anthony develops easy- to-prepare recipes with Italian influences and heart-healthy attributes. |
Mexican Fiesta #123 This episode spotlights both familiar and new south-of-the-border favorites, from tacos, beans, quesadillas and steak to an unusual dessert. |
Indian Cuisine #124 Guest chef Raghavan Iyer of Bombay, India combines herbs and spices to create delectable sauces, chutneys and rice. |
Ice Creams #125 Starting with a basic custard, Brodie demonstrates how to make and present chocolate cups, terrines, sorbets and ices. |
Jim Dodge Baking #126 Brodie and master pasty chef and cookbook author Jim Dodge create various desserts destined to intrigue family and friends. |
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